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Black-Eyed Pea Salad

Unsalted canned black-eyed peas give the salad heft and texture, a great pairing for the light, crispy cakes. Bulk up any leftovers with more arugula, sliced cucumbers, and red bell pepper for a satisfying lunch salad.

Ingredients

1 cup halved grape tomatoes

2 1/2 tablespoons canola mayonnaise

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 (15-oz.) can unsalted black-eyed peas, rinsed and drained

2 cups baby arugula (about 2 oz.)

Nutritional Information

Calories 109

Fat 3.3g

Satfat 0.0g

Monofat 1.5g

Polyfat 1g

Protein 6g

Carbohydrate 15g

Fiber 4g

Cholesterol 0.0mg

Iron 2mg

Sodium 334mg

Calcium 52mg

Sugars 2g

Est. added sugars 0g

Calories 109

Fat 3.3g

Satfat 0.0g

Monofat 1.5g

Polyfat 1g

Protein 6g

Carbohydrate 15g

Fiber 4g

Cholesterol 0.0mg

Iron 2mg

Sodium 334mg

Calcium 52mg

Sugars 2g

Est. added sugars 0g

How to Make It

1. Combine first 6 ingredients in a large bowl, stirring to coat. Add arugula; toss gently to combine.